Adsorption Properties of Combined Vegetable Powders

2021;
: pp. 38 – 47
https://doi.org/10.23939/jeecs2021.01.038
Received: March 26, 2021
Revised: May 06, 2021
Accepted: May 14, 2021
1
Institute of Technical Thermal Physics, National academy of sciences of Ukraine
2
Institute of Technical Thermal Physics, National academy of sciences of Ukraine

Equilibrium moisture of combined vegetable powders obtained from vegetable raw materials is one of the main technological properties and it is important. Because the final moisture content and energy costs for the dehydration process depend on this indicator. To determine the equilibrium humidity of the samples of combined powders, depending on the relative humidity, the tensometric (static) method of Van Bamelen was used. As a result of researches, kinetic curves of adsorption of water vapor of mono- and combined vegetable powders, which were compared among themselves, were received. Comparison of adsorption isotherms, despite the same nature of these isotherms, show that these materials are capillary-porous colloidal bodies and have the same forms of moisture binding (adsorption, capillary and osmotic) and at the same time differ significantly from each other by equilibrium humidity. When storing composite powders in order to preserve their technological properties, it is recommended to maintain the following conditions in the room: humidity not more than 60 % at the temperature of 20 - 25 ºC and to pack hermetically.

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Zh. Petrova, K. Samoilenko. Adsorption properties of combined vegetable powders. Energy Engineering and Control Systems, 2021, Vol. 7, No. 1, pp. 38 – 47. https://doi.org/10.23939/jeecs2021.01.038